203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Chana, Butter chicken sauce, Dahl Makni - all sauces at temperatures greater than 4 degrees Celsius. Internal temperatures of 6, 7, 8 and 9 degrees Celsius observed for the 4 buckets of sauces.
Sauces are cooled in shallow containers outside of walk in cooler then transferred to buckets while still warm and transferred to walk in cooler to finish cooling. Sauces were made July 11 (yesterday).
CORRECTED DURING INSPECTION - items discarded
Sauces need to be cooled in shallow containers in walk in cooler OR obtain ice wand to cool in buckets (explained during previous inspection).
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Corrective Action(s): Ensure proper cooling techniques are employed:
60 to 20 degrees Celsius in 2 hours and 20 - 4 degrees Celsius in 4 hours for a total cooling time of 6 hours total
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Violation Score: 5
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: Chana, Butter chicken sauce, Dahl Makni - all sauces at temperatures greater than 4 degrees Celsius. Internal temperatures of 6, 7, 8 and 9 degrees Celsius observed for the 4 buckets of sauces. Sauces were made July 11 (yesterday) - CORRECTED DURING INSPECTION - items discarded
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Corrective Action(s): Ensure potentially hazardous food items are stored at 4 degrees Celsius.
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Violation Score: 5
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